Title: Pork with rhubarb sauce
 Categories: Pork, Low-cal
      Yield: 8 Servings
 
      3 lb Pork loin center rib roast
           -(8 ribs)
    1/4 ts Salt
    1/4 ts Pepper; coarsely ground
    1/2 lb Rhubarb, fresh; chopped
           -(2 cups)
    1/4 c  Apple juice concentrate;
           -thawed
      2 tb Honey
           Nutmeg, ground
      2 tb ;Water
      1 ts Cornstarch
 
  Have the butcher loosen the pork roast backbone, if possible, for
  easier carving.  Rub the roast with salt and pepper. Place bone side
  down in a small, shallow roasting pan. Insert a meat thermometer into
  the thickest portion of the roast; make sure bulb doesn't touch bone,
  fat, or the pan. Roast, uncovered, at 325 F. until the thermometer
  reads 150 F., about 75 to 90 minutes.
  
  For the sauce, in a medium saucepan stir together the rhubarb, apple
  juice concentrate, honey, and nutmeg. Bring to a boil; reduce the
  heat, cover, and simmer ten minutes or until the rhubarb is very
  tender. Mix the water and cornstarch; stir into the rhubarb mixture.
  Cook and stir until the sauce is thickened and bubbly. Continue
  cooking for two minutes more.
  
  When the meat thermometer registers 150 F., spoon some of the sauce
  over the roast.  Continue roasting until the thermometer reads 170
  F., about 30 to 45 minutes more. Spoon on additional sauce
  occasionally. Let the roast stand 15 minutes before carving.  Heat
  any remaining sauce and pass with the roast.
  
  MICROWAVE DIRECTIONS: Prepare and roast the pork as directed. For the
  sauce, in a 1 1/2-quart microwave casserole cook the rhubarb, apple
  juice concentrate, honey and nutmeg, covered, on HIGH until the
  rhubarb is very tender, about five to seven minutes.  Mix the water
  and cornstarch; stir into the rhubarb mixture. Cook, uncovered, until
  the sauce is thickened and bubbly, about one to two minutes, stirring
  every 30 seconds. Continue cooking for one minute more. Spoon over
  the roast as directed and pass the remainder with the roast.
  
                       LOW CALORIE RECIPES  SUMMER 1988 P32